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Smoked Salmon Panini
© Tina Rupp

Smoked Salmon Panini

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Chef Way Richard Reddington serves this crispy, salty smoked salmon panini with a small bowl of asparagus soup.

Easy Way This delicious sandwich is good enough to stand on its own—no need for the asparagus soup.

  1. 8 slices brioche
  2. Dijon mustard, for spreading
  3. 8 thin slices Gruyère cheese
  4. 1/2 pound thinly sliced smoked salmon
  5. Finely grated zest of 1 lemon
  6. Salt and freshly ground pepper
  1. Heat a panini press. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyère; divide all of the smoked salmon and the lemon zest between the 4 slices. Season lightly with salt and pepper and cover with the remaining slices of Gruyère. Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted. Cut the sandwiches in half and serve.
Notes The toasty oak in a white Bordeaux complements the smoky salmon, or try a Napa Valley Sauvignon Blanc.